Introduction
Slow-roasted beef shoulder with crispy skin is a rich, comforting dish known for its deep flavor and melt-in-your-mouth texture. Cooked low and slow, the beef becomes incredibly tender while the outer layer turns beautifully golden and crisp, making it perfect for family dinners or special occasions.
Ingredients
For the Beef
2–3 kg beef shoulder (bone-in preferred)
Salt (to taste)
Black pepper (to taste)
For the Marinade / Rub
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried thyme or rosemary
1 teaspoon onion powder
Optional Aromatics
1 large onion, sliced
2 carrots, chopped
2 celery stalks, chopped
For Roasting
1 cup beef stock or water
Instructions
Pat the beef shoulder dry thoroughly with paper towels.
Score the skin or fat cap lightly to help it crisp.
Rub the beef all over with olive oil, salt, pepper, garlic, and spices.
Cover and marinate for at least 4 hours or overnight for best flavor.
Preheat the oven to 150°C.
Place vegetables in a roasting pan and set the beef on top.
Pour beef stock into the pan.
Cover tightly with foil and roast slowly for 3.5–4 hours.
How to Make
Slow roasting allows collagen in the beef shoulder to break down, creating tenderness.
Keep the pan covered to trap moisture during the long cooking process.
Once the meat is fork-tender, remove the foil.
Increase oven temperature to 220°C.
Roast uncovered for 20–30 minutes until the skin is crispy and deeply browned.
Rest the beef for at least 15 minutes before slicing or pulling apart.
Spoon pan juices over the meat before serving.
Variations
Add soy sauce and honey for an Asian-inspired glaze.
Use mustard and herbs for a French-style roast.
Add chili flakes or harissa for a spicy kick.
Replace beef stock with red wine for deeper flavor.
Serve shredded as tacos or sandwiches.
Tips
Dry skin equals crispy skin—pat thoroughly before roasting.
Low and slow cooking is essential for tender beef shoulder.
Always rest the meat to retain juices.
Use a meat thermometer if unsure (internal temp ~95°C for pull-apart).
Save pan drippings for gravy or sauce.
Nutrition (Per Serving)
Calories: 420–480 kcal
Protein: 35–40 g
Fat: 30 g
Carbohydrates: 3–5 g
Iron: High
⸻
Healthy Benefits
Excellent source of high-quality protein.
Rich in iron and zinc for energy and immunity.
Slow cooking improves digestibility.
Naturally low in carbohydrates.
Provides collagen and amino acids beneficial for joints.
Conclusion
Slow-roasted beef shoulder with crispy skin is a timeless, hearty dish that rewards patience with incredible flavor and texture. Perfectly tender inside and irresistibly crisp outside, it’s a show-stopping centerpiece that brings warmth and satisfaction to any table. 🥩✨
